This recipe is so simple, I feel sort of silly even posting it. But I think everyone needs a good pico de gallo recipe, and this is my go-to. I’ve made it tons of times and love it so much that I thought it was high time to give it a post of its own.
As is true of most of the Pioneer Woman’s recipes, this couldn’t be simpler or more delicious. This pico de gallo is great served with tortilla chips, mixed with some mashed avocado for guacamole, or even as a topping for sandwiches (like these). Mmmm, so good -- I could use a bag of tortilla chips and a bowl of this yummy stuff right now!
Pioneer Woman’s Pico de Gallo
source: slightly adapted from The Pioneer Woman Cooks!
5 Roma tomatoes
1 small onion
2 jalapeno peppers
Coarse salt to taste
1. Chop jalapenos, tomatoes and onions into a very small dice. Chop cilantro. Add all of the ingredients to a large bowl and stir.
2. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Refrigerate until serving.